Oyster Dressing Souffle with Oyster And Tasso Ragu

Ready in 1h

Try this Oyster Dressing Souffle with Oyster And Tasso Ragu recipe, or contribute your own.


1 tb Garlic; minced
1 Prepared oyster; Recipe
1 tb Chives; Chopped
1/2 c Fine bread crumbs
Salt; to taste
1 tb olive oil
2 tb Shallots; minced
1/4 c Green Onions; chopped
Black Pepper; freshly ground
6 Egg whites; beaten stiff
3 tb Butter
6 Fried Spinach leaves
6 oz Tasso; diced
1 c Veal reduction
1 c tomatoes; peeled and chopped
24 oysters; Shucked

Original recipe makes 6



* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Butter and bread-crumb the ramekins. In a mixing bowl, fold the beaten egg whites into the oyster dressing. Pour the mixture into a 24-ounce ramekin. Bake the souffle for about 25 to 30 minutes or until the souffle rises to about 2 inches above the rim of the ramekin. In a saute pan, heat the olive oil. When the oil is hot, render the Tasso. Cook for 1 minute. Add the shallots, garlic and tomatoes. Saute for 1 minute. Season with salt and pepper. Stir in the veal reduction. Bring the liquid up to a boil. Reduce to a simmer. Stir in the oysters and green onions. Cook the sauce until the oysters start to curl, about 1 minute. Remove from the heat. Check the seasoning. Place the souffle in the center of an over-sized platter. Spoon the ragu around the souffle. Garnish with fried spinach, chopped chives, and Emerils Essence. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2395 broadcast 12-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-26-1997 Recipe by: Emeril Lagasse

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